Apple Blackberry Crumble Food

BLACKBERRY AND APPLE CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Slice apples and place in a saucepan with water and 3 tablespoons sugar. Heat over medium-low heat for 5 minutes, stirring every minute to prevent sticking. Stir in blackberries and taste, adjusting sugar if necessary. Make sure apples get thoroughly coated with blackberry juice. Cook for about 3 minutes; mixture will still be runny. Pour into a 2-quart casserole dish and allow to cool slightly.
• Meanwhile, combine flour, sugar, and butter for crumble topping in a mixing bowl. Mix with an electric mixer or your fingers until it resembles bread crumbs. Pile the crumble topping evenly over the fruit.
• Cook in the preheated oven until golden brown, 20 to 25 minutes.

APPLE & BLACKBERRY CRUMBLE

Steps:

• Heat oven to 190C/170C fan/gas 5. Tip 120g plain flour and 60g caster sugar into a large bowl.
• Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.
• Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
• Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.
• Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.
• Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.
• Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
• To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.

APPLE AND BLACKBERRY CRUMBLE

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Peel, core and chop the apples into small chunks. Cut the lemons in half and squeeze the juice over the apple and mix well. This not only adds flavour but prevents the freshly peeled apples from discolouring.
• Layer the apples, blackberries, and sugar in a large pie dish (a lasagne dish is ideal).
• Place the flour in a large bowl and then rub in the butter until it resembles breadcrumbs - leave a few lumps of butter so that the topping is not too fine. Add the muesli or oat/seed/nut mixture and the sugar and mix through.
• Use a spoon to sprinkle the crumble topping evenly over the fruit. Bake for 45 minutes or until the fruit is cooked and bubbling juices seep through the topping.
• Cool for a few minutes and then serve with custard or fresh cream.

APPLE RASPBERRY CRUMBLE

Steps:

• Heat oven to 375.
• Peel and core apples, cut into 8-10 slices.
• Arrange in a buttered shallow baking dish.
• Sprinkle lemon juice over them.
• Drain raspberries.
• Sprinkle raspberries over apples.
• Mix flour and sugar in a bowl, cut in butter with fingers until crumbly.
• Add the nutmeg and cover the fruit with the mixture.
• Bake for 25 minutes or until top is golden brown.
• Serve with heavy cream, softly whipped.

APPLE BLACKBERRY CRUMBLE

Steps:

• Preheat your oven to 375°F (190°C) and butter or grease your eight individual ramekins or either a 2 qt baking dish or 9 x 13 baking pan. *The filling should cover the bottom of the flat baking dish adequately but not be deeper than approx 1 1/2 inches.
• In a large bowl, combine the chopped apples with enough lemon juice to coat the sliced and cut apples (to prevent browning and add flavor). Add the lemon zest and sugar, stir to coat thoroughly. Then add the blackberries and stir them in gently.
• Portion the filling out into your prepared ramekins or baking dish.
• To make the crumble topping, combine the almond flour, quick oats, and brown sugar in a medium bowl. Add the melted butter and use a fork to coat the dry mixture. Break up any chunks and stir until you have a good crumbly appearance.
• Use the fork to help spread the crumble topping over the fruit filling in your individual portions or baking dish. Transfer to the middle rack of your preheated oven and bake at 375° F (190°C) for approximately 40-45 minutes, or until bubbly and golden.
• Remove from the oven and allow to cool for 10-15 minutes before serving.

APPLE & BLACKBERRY CRUMBLE CAKE

Steps:

• Step 1: Heat the oven to 180ºC. Grease and line a 23cm spring-clip cake tin. With your fingertips, rub together 50G BUTTER with the 50G FLOUR until the mix resembles breadcrumbs. Mix in the LIGHT BROWN SUGAR and set aside in the fridge.
• Step 2: Cream together 225G BUTTER, softened, with the CASTOR SUGAR in a mixer (or with a hand-held mixer) until pale and fluffy. Gradually add the EGGS, then fold in the SELF-RAISING FLOUR, ALMONDS and BAKING POWDER. Transfer to the prepared tin.
• Step 3: Arrange the APPLE SLICES on top, then scatter the BLACKBERRIES over; top with crumble mixture. Bake for 50 mins, or until a skewer inserted into the middle comes out clean. Leave on a wire rack for 5 mins, then turn out and serve warm with custard.
• NOTE: Defrost and drain frozen berries well before adding to the cake.

EASY APPLE, PEAR, AND BLACKBERRY CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch pie tins.
• Mix flour, margarine, and sugar together in a bowl using your hands until mixture is crumbly.
• Layer apples and pears in the bottom of the 3 pie tins; sprinkle blackberries over apples and pears. Evenly distribute flour mixture over the fruit mixture.
• Bake in the preheated oven until fruit is soft and topping is light brown, about 40 minutes.